DAZEDISH: Coconut Cream Pie

By Chef Joe Cipro Serves 6 Dough Ingredients 1/2 c and 1 tbsp butter 1/2 c and 3 tbsp confectioner's sugar 1 small pinch of salt 1 3/4 c all purpose flour seeds from one vanilla bean 1 tbsp lemon zest 2 egg yolks 1 1/2 tbsp cold milk 1/2 c granulated sugar CUSTARD INGREDIENTS 1 1/2 c unsweetened coconut milk 1 1/2 c milk 5 egg yolks 1/2 c shredded coconut 1/2 c toasted shredded coconut 2 tbs corn starch 3/4 c granulated sugar Seeds of 1 vanilla bean 1 tsp coconut extract METHOD dough Begin by creaming together the butter, confectioner's sugar, and salt in a food processor. Pulse in the flour, half the seeds from the vanilla bean, lemon zest, and egg yolks. When the mixture begins to come together, and looks like coarse breadcrumbs, add the cold milk. Pat together to form a ball of dough, The less you work a tart dough the better, this will help produce a flaky crust. Roll the dough into a sausage shape and let it rest and cool in the fridge for at least an hour. When you are ready to bake the tart shell, turn the oven on to 350 degrees, then remove the dough from the fridge and slice into flat pieces. Press and form them into your pie tin and cut off any excess dough that may be spilling over the top of the tin. Cut a piece of parchment paper slightly larger than the tin and line the tin with the paper. Fill with beans and bake for 15 minutes. Remove the beans and lower the temperature to 325. Bake another seven minutes. Remove and let the tart shell cool. METHOD CUSTARD Bring the coconut milk, sugar, and one cup of the milk to a boil then reduce to a low simmer. Whisk together the remaining 1/2 cup of milk with the corn starch, coconut extract, and vanilla bean seeds. In a medium sized bowl temper the egg yolks by whisking in a 1/2 cup of the hot milk mixture. Now whisk the milk and corn starch mixture into the hot milk with the eggs. Whisk vigorously for about five minutes over medium-low heat until the mixture thickens. Stir in the coconut. Pour the custard in to the tart shell. Cover in plastic and cool for at least two hours before serving.

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